• Main
  • Recipes
  • Southeast Asian-Style Stuffed Poblano Peppers with Lime Peanut Vinaigrette (Tom Pizzica) Recipe

Southeast Asian-Style Stuffed Poblano Peppers with Lime Peanut Vinaigrette (Tom Pizzica) Recipe

Posted by
Rate It!
Southeast Asian-Style Stuffed Poblano Peppers with Lime Peanut Vinaigrette (Tom Pizzica)
Add your photo!
Ingredients
15
Count
Nutrition
2108
Calories
Total time
40
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. Heat a grill. If you are using a gas grill you want to set it to medium-high heat. If you are using charcoal the right time to start the peppers will probably be about 5 minutes after all the coals are glowing. If the heat is too hot, the peppers will burn and not cook properly.
  2. Grill the peppers and turn them every few minutes for even cooking. They are done when the pepper starts to collapse on itself and is soft to the touch. Remove immediately, and place in a large bowl and cover with plastic wrap. The steam will pull the skin away from the flesh and they will be much easier to peel.
  3. Meanwhile, in a large saute pan over high heat, heat 2 tablespoons canola oil. Add the shallots and ginger and cook until they develop a nice deep brown. Add the garlic and cook 2 minutes. Next, add the chorizo and cook until browned and crumbly. Add the sweet soy, fish sauce, and basil. Turn heat down to medium and cook for another 5 minutes. Turn the mixture out onto a cookie sheet to cool.
  4. Take a grilled pepper and lay it flat on a cutting board. Peel down from the top to where the seed pod ends. Cut the pepper right at that point. It should be about half way down the pepper. Put the tip to the side. Slice off the pepper top, just the very top and pull the stem to remove the entire seed pod along with the stem. From the flesh of the pepper, peel away that thin plastic like membrane, being careful not to tear the pepper itself. Repeat with all of the peppers. Remove the seed pods and stems from the pepper tops and dice up the flesh.
  5. In a large bowl, whisk together the peanuts, shallots, canola oil, lime juice, fish sauce, and honey along with the chopped pepper tops.
  6. Stuff each pepper with the chorizo mixture. You can use as much or as little stuffing as you want just try not to rip the pepper. Once you stuff them all, you can serve them right away or reheat them on the grill. To serve, spoon the vinaigrette over the peppers.
  7. Food Network Kitchens have not tested this recipe and therefore, we cannot make representation as to the results.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2107.81 Kcal (8825 kJ)
Calories from fat 1551.62 Kcal
% Daily Value*
Total Fat 172.4g 265%
Cholesterol 199.54mg 67%
Sodium 8276.83mg 345%
Potassium 2103.3mg 45%
Total Carbs 79.68g 27%
Sugars 36.07g 144%
Dietary Fiber 12.68g 51%
Protein 71.45g 143%
Vitamin C 56.6mg 94%
Iron 10.2mg 57%
Calcium 206.1mg 21%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 55.7
    Points
  • 59
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top